Iraqi T'beet (Baharat Baked Chicken and Rice)
Iraqi T'beet (Baharat Baked Chicken and Rice)
Ingredients
For the Baking Dish
- 8 chicken thighs, bone-in, skin-on (or boneless, skinless as per video)
- 2 cups basmati rice, washed and drained
- 1 red onion, sliced
- 3 Roma tomatoes, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon Maldon salt, flaky salt
For the Red Sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons Baharat spice
- 1 teaspoon paprika
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1 tablespoon date syrup
- 4 cups water, boiling
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In an oven-safe pan or baking dish, drizzle 2 tablespoons of olive oil and sprinkle 1/2 teaspoon of Maldon salt evenly across the bottom. Arrange the sliced Roma tomatoes and red onion in a single layer over the oil and salt.
⏱️ 5 min
- 3
Evenly spread the washed and drained basmati rice over the tomato and onion layer. Place the chicken thighs on top of the rice.
⏱️ 5 min
- 4
In a separate mixing bowl, combine the salt, black pepper, Baharat spice, paprika, tomato paste, minced garlic, 1/3 cup of olive oil, and date syrup. Mix thoroughly until a thick, aromatic paste forms.
⏱️ 5 min
- 5
Add the 4 cups of boiling water to the red sauce paste and mix well until fully incorporated, creating a smooth liquid sauce.
⏱️ 2 min
- 6
Gently pour the prepared red sauce over the chicken and rice in the baking dish, ensuring all ingredients are moistened.
⏱️ 1 min
- 7
Wet a piece of parchment paper, crumple it, then smooth it over the top of the dish. Cover the dish tightly with aluminum foil on top of the parchment paper.
⏱️ 2 min
- 8
Bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 400
- 9
Carefully remove the parchment paper and aluminum foil from the dish.
⏱️ 1 min
- 10
Transfer the dish to the broiler for 5 to 7 minutes, or until the chicken achieves a golden brown color and the rice on top is slightly crispy. Keep a close eye on it to prevent burning.
⏱️ 7 min
- 11
Garnish with fresh chopped parsley before serving. Enjoy your Iraqi T'beet!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Iraqi T'beet (Baharat Baked Chicken and Rice)
Ingredients
For the Baking Dish
- 8 chicken thighs, bone-in, skin-on (or boneless, skinless as per video)
- 2 cups basmati rice, washed and drained
- 1 red onion, sliced
- 3 Roma tomatoes, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon Maldon salt, flaky salt
For the Red Sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons Baharat spice
- 1 teaspoon paprika
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1 tablespoon date syrup
- 4 cups water, boiling
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In an oven-safe pan or baking dish, drizzle 2 tablespoons of olive oil and sprinkle 1/2 teaspoon of Maldon salt evenly across the bottom. Arrange the sliced Roma tomatoes and red onion in a single layer over the oil and salt.
⏱️ 5 min - 3
Evenly spread the washed and drained basmati rice over the tomato and onion layer. Place the chicken thighs on top of the rice.
⏱️ 5 min - 4
In a separate mixing bowl, combine the salt, black pepper, Baharat spice, paprika, tomato paste, minced garlic, 1/3 cup of olive oil, and date syrup. Mix thoroughly until a thick, aromatic paste forms.
⏱️ 5 min - 5
Add the 4 cups of boiling water to the red sauce paste and mix well until fully incorporated, creating a smooth liquid sauce.
⏱️ 2 min - 6
Gently pour the prepared red sauce over the chicken and rice in the baking dish, ensuring all ingredients are moistened.
⏱️ 1 min - 7
Wet a piece of parchment paper, crumple it, then smooth it over the top of the dish. Cover the dish tightly with aluminum foil on top of the parchment paper.
⏱️ 2 min - 8
Bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 400 - 9
Carefully remove the parchment paper and aluminum foil from the dish.
⏱️ 1 min - 10
Transfer the dish to the broiler for 5 to 7 minutes, or until the chicken achieves a golden brown color and the rice on top is slightly crispy. Keep a close eye on it to prevent burning.
⏱️ 7 min - 11
Garnish with fresh chopped parsley before serving. Enjoy your Iraqi T'beet!
⏱️ 1 min